CAUTION THIS IS A SERIOUS HOT SAUCE. Do not let people who are not used
to very hot sauces try this with out warning. This sauce has a great flavor
but for most uses must be added to other condiments to reduce heat to tolerable
levels.

Peel and pit mango, slice and remove pulp. Place
fruit slices and pulp in a blender. Remove stems from habanero peppers,
place them in the blender Place all the other ingredients in the blender
and liquefy the whole mixture for about 2 minutes. Bottle sauce and let
it age at least 1 week for the flavors to blend. This sauce will keep almost
indefinitely due to the salt and vinegar beside that no bacteria would
survive in the stuff

* pickling spices should be placed in a cheese cloth bag and simmered
in the vinegar for 20 minutes then dispose of them. Alternatively, grind
spices to a very fine powder and add directly to the chili sauce.